I didn’t realize how photogenic pancakes are until I started going crazy taking photos. There’s something nice and rustic about a tower of fluffy cakes topped with drizzling syrup. The chia seeds and cinnamon give the pancakes a lovely color. Just look at that stack.
This dish would be perfect with some fried bacon or fried diced turnips. And to make it even more perfect, toast the walnuts and coconut. You won’t be disappointed! Throw them in a dry pan over low heat for a few minutes and take them off as soon as they start to turn golden. There’s a fine line and just a few seconds between perfection and having a burnt mess that sets off your fire alarm.
Don’t forget the syrup! It’s super easy to put together.
- 1/2 cup coconut milk
- 1/2 tsp ground cinnamon
- 1/8 tsp cardamom powder
- 2 tbs unsweetened shredded coconut
- 2 packets Stevia
Combine above ingredients in a small bowl and use an immersion blender to mix well. Place syrup in freezer for 10 minutes to thicken. Serves 2.
- Add all ingredients except walnuts and coconut oil to blender and blend on high for 1 minute, or until chia seeds are broken down.
- Add walnuts and blend on low for about 15 seconds to allow walnut chunks to remain in batter.
- Warm a 8" pan over medium heat and add a bit of coconut oil.
- Once warm, add some batter to pan to create about a 3" in diameter pancake. Cook for 2 minutes and then flip and cook an additional minute. Note: Take pan off burner between pancakes and add additional coconut oil. Removing the pan will prevent it from getting too hot.
- Remove pancake from pan and keep warm on plate or baking sheet in oven.
- Repeat with remaining batter.
- Top with syrup, extra walnuts, and shredded coconut.
- Recipe yields 6 pancakes.